Cake:

• 1 ½ cups (210g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 3 large egg yolks
• ⅓ cup vegetable oil
• ½ cup water
• 2 tsp pure vanilla extract
• 5 large egg whites
• Pinch of salt

Milk Mixture:

• 1 ¼ cups (300ml) can of sweetened condensed milk
• 1 ½ cups (350ml) can of evaporated milk
• 1 cup heavy whipping cream
• 1 tsp cinnamon

Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• Grated lime zest

1. Make Dulce de Leche: Preheat the oven to 425°F.
2. Pour the sweetened condensed milk into a glass pie dish.
3. Cover the pie dish with aluminium foil.
4. Place the pie dish in a larger roasting pan.
5. Pour hot water into the roasting pan until the water reaches halfway up the sides of the pie dish.
6. Bake for 1 hour, until the dulce de leche is a nice caramelised colour.
7. Remove the roasting pan and pie dish from the oven.
8. Turn off the oven.
9. Let the dulce de leche cool down to room temperature
10. Whisk the dulce de leche to ensure it is smooth.  Set aside.
11. Cake: Preheat the oven to 325°F.
12. Whisk the flour, baking powder and ¾ cup of the granulated sugar together in a bowl.  Set aside.
13. In a large bowl, whisk the egg yolks and oil together.
14. Add the water.
15. Add the vanilla extract. 
16. Use a spatula to fold the dry ingredients into the batter until well incorporated.  
17. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and pinch of salt on medium speed until the egg whites are opaque and can hold a soft peak.
18. Add the remaining ¼ cup of granulated sugar and increase the speed to medium-high.
19. Whip the egg whites until they hold a firm peak.
20. Use a spatula to gently fold the egg whites into the batter.
21. Pour the batter into a 9 by 13 inch baking pan.
22. Use a small offset spatula to smooth out the top.
23. Bake the cake for 35 minutes, until a toothpick inserted in the middle comes out clean.
24. Let the cake cool in the pan set on a wire rack.
25. Milk Mixture: In a large saucepan, stir the dulce de leche, evaporated milk, whipping cream and cinnamon together until combined.
26. Place the saucepan over medium heat and bring to a simmer.
27. Remove from the heat and set aside.  The recipe makes 3 cups of milk mixture.
28. Use a skewer or toothpick to poke holes all over the cake at ½ inch distance from the next hole.
29. Use a fine mesh strainer to strain the hot milk mixture evenly over the cooled cake.
30. Let the milk mixture soak in for 1 hour at room temperature.
31. Place the cake in the fridge to chill until serving time.
32. Whipped Cream: Rub the lime zest into the sugar with your fingertips.
33. Whip the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until it makes soft peaks.
34. When you are ready to serve the cake, use a small offset spatula to spread the whipped cream on top.
35. Use a zester to grate a lime on top of the whipped cream.
36. Serve with fresh fruit.
37. Store the leftovers in the fridge.